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PAVLOVA MERINGUE WHIT APPLE

Details:

MAKE SURE THAT YOUR MIXING BOWL AND BEATERS ARE SPOTLESS AND DRY.
THIS IS IMPORTANT AS EGG WHITES WILL NOT WHIP PROPERLY UNLESS EVERYTHING IS CLEAN.
PREHEAT THE OVEN TO 300F/150C.
THEN LINE A BAKING SHEET WHITH ALUMINUM FOIL AND BUTTER IT VERY LIGHTLY.
CRACK THE EGG WHITES INTO A SMALL BOWL, ENSURE THAT NO SHELL OR YOLK MADE ITS WAY INTO THE BOWL, THEN POUR THE EGG WHITES INTO YOUR MIXING BOWL.
MIX THE SUGAR WITH THE CINNAMON IN A SMALL BOWL AND STIR TO MIX THE CINNAMON THROUGH.
ADD THE SALT TO THE EGG WHITES AND BEAT ON HIGH UNTIL THEY FOAM UP AND START TO FORM PEAKS (STOP THE BEATERS, DRAG THEM UP THROUGH THE EGG WHITES AND SEE IF THEY FORM A PEAK WHICH HOLDS ITS SHAPE).
ADD 1/4 OF THE SUGAR AND BEAT ON HIGH.
THE EGG WHITES WILL START TO TAKE ON A GLOSSY SHEEN, ADD ANOTHER 1/4 SUGAR, BEAT WELL.
CONTINUE TO ADD THE REMAINING SUGAR.
YOU ARE BEATING IN BETWEEN TO DISSOLVE SUGAR. THIS WILL AFFECT YOUR PAVLOVA.
AFTER ABOUT 5 MINUTES OF BEATING (DEPENDING UPON YOUR BEATERS) YOU WILL HAVE A GLOSSY, STIFF MOUNTAIN OF MERINGUE.
POUR THE VANILLA, VINEGAR AND CORN STARTCH/FLOUR ON TOP OF THE MERINGUE AND GENTLY FOLD IT THROUGH WHIT A SPATULA.
SPOON THE MERINGUE INTO A CIRCULAR HEAP ABOUT 10 INCHES/20CM ACROSS IN THE MIDDLE OF THE LINED BAKING TRY. USE A SPATULA OR A KNIFE TO STRAIGHTEN THE SIDES AND TOP.
BAKE IN THE OVEN FOR 1 1/4 HOURS, TURN THE OVEN OFF AND LET THE PAVLOVA COOL COMPLETELY IN THE CLOSED OVEN (DO NOT PEEK).
IF BAKING AHEAD, STORE THE PAVLOVA IN AN AIR TIGHT CONTAINER.

TOPPING:
WHIP ABOUT 2 CUPS OF WHIPPING CREAM WITH A LITTLE SUGAR.
SPOON THE APPLE SAUCE INTO A RING ON TOP OF PAVLOVA.
PILE THE WHIPPED CREAM INSIDE THE RING OF APPLE SAUCE.
DRIZZLE THE CARAMEL SAUCE IN A CIRCLE AROUND THE WHIPPED CREAM AND DRIZZLE A LITTLE MORE ON TOP.
SLICE A RED DELICIOUS APPLE INTO QUARTERS AND SLICE OUT THE CORE, THEN SLICE EACH QUARTERS INTO ABOUT 6-8 SLIVERS. INSERT THESE SLIVERS THROUGH THE CREAM AND INTO THE PAVLOVA CRUST.
IF YOU WANT THE TOFFEE SHARDS AS WELL, POUR 1 CUP OF SUPERFINE SUGAR OVER THE BASE OF A SKILLET AND HEAT IT OVER A MEDIUM HIGH FLAME UNTIL THE SUGAR MELTS, ABOUT F-5 MINUTES.
TOSS THE SUGAR AROUND BY SHAKING THE SKILLET HANDLE AND BE CAREFUL. SUGAR BURNS EASILY AND YOU DO NOT WANT MELTED SUGAR ON YOUR SKIN.
POUR THE TOFFEE ONTO A SHEET OF LIGHTLY BUTTERED ALUMINUM FOIL AND ALLOW THE DRIZZLED TOFFEE TO SET.
BREAK INTO SHARDS AND STICK THEM INTO THE PAVLOVA.

PAVLOVA MERINGUE WHIT APPLE

Technical Details :

-4 EGG WHITES ROOM TEMPERATURE
-1 1/2 CUPS CASTOR/SUPERFINE SUGAR
-1 1/2 TEASPOONS CINNAMON
-PINCH SALT
-1 TABLESPOON CORN STARCH FLOUR
-1 TEASPOON VANILLA
-1 TEASPOON MALT/PALE VINEGAR

*TOPPING:
-2 CUPS WHIPPING CREAM
-1, 2 CUPS CHUNKY APPLE SAUCE
-1 CUP CARAMEL SAUCE
-1 RED DELICIOUS APPLE
-1 CUP SUPERFINE/CASTOR SUGAR (FOR TOFFEE)

*TIME: 30 MINUTES ACTIVE, 2 HOURS BAKING AND COOLING

www.cydoniashop.eu Sede Legale CH-6543 Arvigo GR, Handelsregister Graubünden CH-350.1.009.621-6

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